📝 About This Recipe
This exquisite roast kid (young goat) is a celebration of pastoral tradition, common in the sun-drenched hills of Greece, Italy, and Portugal. The meat is exceptionally lean, tender, and possesses a delicate sweetness that is far milder than mutton or even lamb. Slow-roasted with aromatic herbs and basted in a savory white wine reduction, this dish yields a succulent interior and a beautifully crisp, golden-brown exterior that is truly a centerpiece for any festive gathering.
🥗 Ingredients
The Meat
- 5-6 lbs Kid (Young Goat) (Leg or shoulder, bone-in, at room temperature)
- 1 Lemon (Halved, for rubbing the meat)
Herb & Garlic Rub
- 8 cloves Garlic (Minced into a paste)
- 3 tablespoons Fresh Rosemary (Finely chopped)
- 2 tablespoons Fresh Thyme (Leaves stripped and chopped)
- 1/2 cup Extra Virgin Olive Oil (High quality)
- 1 teaspoon Smoked Paprika (For color and depth)
- 2 tablespoons Kosher Salt (Adjust to taste)
- 1 tablespoon Black Pepper (Freshly cracked)
Roasting Base & Braising Liquid
- 1.5 cups Dry White Wine (Such as Pinot Grigio or Sauvignon Blanc)
- 1 cup Chicken or Vegetable Stock (Low sodium)
- 4-5 pieces Shallots (Peeled and halved)
- 1.5 lbs Baby Potatoes (Washed and halved)
- 3 pieces Bay Leaves (Dried)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Remove the kid meat from the refrigerator at least 45 minutes before cooking to ensure even roasting.
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2
Pat the meat thoroughly dry with paper towels. Rub the entire surface of the meat with the cut side of a lemon; the acidity helps tenderize the outer fibers and removes any 'gamey' scent.
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3
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper to create a thick aromatic paste.
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4
Using a sharp paring knife, make small 1-inch deep incisions all over the meat. Stuff some of the herb paste into these slits and rub the remaining paste generously over the entire surface.
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5
In a large roasting pan, arrange the halved baby potatoes and shallots in a single layer. Sprinkle lightly with salt and pepper.
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6
Place the seasoned kid meat directly on top of the vegetables. The vegetables will act as a natural roasting rack and absorb the delicious meat juices.
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7
Pour the white wine and stock into the bottom of the pan, being careful not to wash the rub off the meat. Add the bay leaves to the liquid.
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8
Cover the roasting pan tightly with heavy-duty aluminum foil. Roast in the center of the oven for 1 hour and 45 minutes.
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9
Remove the foil. Increase the oven temperature to 400°F (200°C). This transition from braising to roasting will crisp the skin.
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10
Baste the meat with the pan juices. Roast uncovered for another 30-45 minutes, basting every 15 minutes, until the meat is golden brown and reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
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11
Once cooked, transfer the meat to a carving board. Tent loosely with foil and let it rest for 15-20 minutes. Resting is crucial to keep the juices inside the meat.
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12
While the meat rests, check the potatoes. If they aren't crispy enough, return the pan to the oven for 10 minutes while the meat rests elsewhere.
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13
Carve the meat across the grain into thick slices and serve alongside the roasted potatoes and shallots, drizzled with the remaining pan reduction.
💡 Chef's Tips
Always use a meat thermometer; kid is very lean and can dry out quickly if overcooked beyond medium. If you can't find kid, a very young spring lamb is the best substitute for this specific recipe. For an even deeper flavor, marinate the meat in the herb paste overnight in the refrigerator. Don't skip the resting period; it allows the muscle fibers to relax and reabsorb the juices. If the pan juices look too thin, strain them into a saucepan and simmer over high heat for 5 minutes to create a concentrated jus.
🍽️ Serving Suggestions
Serve with a crisp, chilled Assyrtiko or a light-bodied Pinot Noir to complement the lean meat. A side of garlicky sautéed dandelion greens or broccolini provides a nice bitter contrast to the rich roast. Offer a bowl of Greek yogurt mixed with fresh mint and cucumber (Tzatziki) on the side. Warm, crusty sourdough bread is essential for mopping up the white wine and garlic pan juices.